Grilled Eggplant & Tomato Stacks are a summer luxury; fresh, seasonal, and delicious to the last bite. Serve as a quick, easy appetizer, light meal, or side for grilled steak, chicken, or fish.
In a small bowl, whisk together Vinaigrette ingredients. Set aside.
Prepare Eggplant
Slice eggplant horizontally into ⅜-inch to ½-inch rounds. Brush eggplant slices with olive oil and lightly season with salt and pepper.
Grill the eggplant rounds over medium on outdoor barbecue (or in a grill pan on the stove) until tender; about 10 minutes. Turn halfway through. Allow to cool completely.
Assemble Stacks
Slice tomatoes horizontally into ⅜-inch to ½-inch rounds.
Set one tomato layer on a plate. Top with grilled eggplant, and then drizzle with a tablespoon of vinaigrette and and a sprinkle of fresh basil. Repeat to make a second layer. Top with a final tomato layer, and generously garnish each stack with crumbled feta and fresh basil.If the eggplant slices are smaller across than the tomato slices, use two for one layer. (Likewise, if the tomatoes are smaller, use more for that layer.)
Notes
This eggplant stacks recipe is easy to prep ahead of time. There are two ways go about this:
Prep the grilled eggplant slices and vinaigrette up to a day ahead. Refrigerate until ready to assemble.
Assemble the complete stacks (i.e., tomatoes, grilled eggplant, and vinaigrette) up to a day ahead of time. Cover and chill until ready to serve. Add the final feta and basil garnish just before serving.